About this position
Key Responsibilities:
- Serve as backup to the Executive Chef and lead operations in their absence
- Oversee and train kitchen staff, assist with coaching and evaluations
- Lead daily production planning and prep list creation
- Assist with scheduling and securing on-call labor as needed
- Conduct kitchen safety walks, log sanitation and temperature checks
- Monitor quality and portion control of all meals and PAX trays
- Participate in order prioritization and kitchen communication
- Handle inventory management and ordering through vendors
- Create price comparison lists and cost-saving procurement plans
- Execute advanced protein fabrication (beef, pork, poultry, seafood)
- Assist with menu development, new recipes, and seasonal changes
- Act as a lead trainer during onboarding or upskilling efforts
Performance Expectations:
- Executes HACCP and food safety protocols with accuracy
- Maintains professional leadership and communication style
- Monitors staff performance and delegates effectively
- Demonstrates attention to detail and clean execution in high-volume production
Requirements
- ServSafe Manager Certification (or completion during training period)
- HACCP Certification and CPR Training (required within first 60 days)
- ServSafe Allergen Certification (preferred or must complete upon hire)
- Minimum 3–5 years culinary and supervisory experience